Chemesthesis

Chemical Touch in Food and Eating

Shane T. McDonald, David A. Bolliet, John E. Hayes, Shane T. McDonald, David A. Bolliet, John E. Hayes, John E. Hayes

• Publisher: Wiley-Blackwell
• Year: 2016
• Print ISBN: 9781118951736
• eBook ISBN: 9781118951644
• Edition: 1
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. It is physiologically distinct from taste and smell, but is increasingly understood to be just as important as these senses for their contribution to flavor, especially with the sustained growth in interest in spicy foods from around the world.

Chemesthesis: Chemical Touch in Food and Eating surveys the modern body of work on chemesthesis, with a variety of contributors who are well known for their expertise on the topic. After a forward by John Prescott and an introduction by Barry Green (who originally coined the term chemesthesis 25 years ago), the book moves on to survey chemesthetic spices and address the psychology and physiology of chemesthesis; practical sensory and instrumental analysis; the interaction of chemesthesis with other chemical senses; health ramifications; and the application of chemesthesis in food. The major types of chemesthesis, including pungency/burning, cooling, tingling, nasal irritation, and numbing, are each covered in their own chapter. The book concludes with a look to the future.

This is the first comprehensive book on chemesthesis since 1990, when Barry Green and his colleagues edited a volume on the perception of chemical irritants, including those in food. This new book is intended to be a vital resource for anyone interested in the sensory impact of the food we eat, including food scientists, sensory professionals, analytical chemists, physiologists, culinary scientists, and others.

CHAPTER 1
Introduction: what is chemesthesis?

Barry G. Green

The John B. Pierce Laboratory, Department of Surgery (Otolaryngology), Yale School of Medicine, New Haven, CT, USA

1.1 A brief history

The coolness of peppermint, the warmth of cinnamon, the heat of chilis, the tingling of carbonated beverages, the sting from a bee, the itch from a mosquito bite, the pungency of sniffed ammonia, the pain from an inflamed joint – these diverse sensations all share a common basis in chemesthesis. Not limited to the nose and mouth but experienced throughout much of the body, chemesthesis might simply be described as the chemical sensitivity of the body that is not served by the senses of taste or smell. But such a definition would not convey either the neurobiological complexity or the varied and important functions of chemesthesis. These and the concept of chemesthesis can be better appreciated by first considering the venerable concept that it replaced: “the common chemical sense”.

For much of the 20th century, researchers in the chemical senses and related fields considered the common chemical sense to be a third specialized chemosense in addition to taste and smell. The concept was proposed by the Harvard zoologist G.H. Parker (1912) to describe the chemical sensitivity of the integument of fish and amphibians, which had previously simply been referred to as “the chemical sense” or “the undifferentiated chemical sense”. By cutting individual cranial nerves and observing behavioral responses to concentrated solutions of HCl, NaOH, NaCl, and quinine applied to the bodies and tails of two species of fish, Parker concluded the sensitivity to chemical irritants was a property of “ordinary spinal nerves” rather than of the gustatory and olfactory nerves. He further proposed that the common chemical sense was a sensory system in vertebrates “as distinct as smell or taste” (Parker, 1912, p. 221), though closer in sensitivity and function to taste than to smell. A few years later, Crozier (1916) performed experiments on frogs that he argued provided further support for a common chemical sense. Some decades later, in his book titled The Chemical Senses, Moncrieff (1944) lent further credence to the concept by describing the common chemical sense as a separate modality that functions in concert with taste and smell.

However, some researchers were unhappy with the concept and argued instead that the chemical sensitivity of the skin and mucus membranes was a property of the sense of pain. Among them was M.H. Jones (1954), who conducted a study of her own after complaining that “the ‘common chemical sense’ is accepted by some writers without much tangible evidence and summarily rejected by others without much better evidence” (Jones, 1954, p. 696). Jones found that application of cocaine to the mucosal surface of the lower lip in humans reduced sensitivity to mechanical pain as well as to chemical pain, and so concluded that both forms of stimulation were sensed by cutaneous nerve endings of the pain system. In support of this conclusion, Jones quoted from Carl Pfaffmann’s (1951) chapter on the chemical senses in Stevens’ Handbook of Experimental Psychology in which he wrote, “Pain and the common chemical sensitivity appear…to be mediated by the same nerve endings” (Pfaffmann, 1951, p. 1144). It is notable, however, that this quotation was taken from a section in the chapter with the heading “The Common Chemical Sense”, in which Pfaffmann went on to say, “On the other hand, it is quite clear that such chemical sensitivity is distinct from touch, and in the mouth and nose, distinct from taste and smell” (p. 1145). Pfaffmann’s use of the term and affirmation of a chemical sensitivity separate from taste and smell may have helped to sustain the concept of a common chemical sense despite the clear evidence of its relationship to pain.

Further sustaining the terminology (if not Parker’s original concept) were papers by Keele and others (Armstrong et al., 1953; Bleehen and Keele, 1977; Keele, 1962) on the chemical sensitivity of pain, in which the possibility of specific “chemo-nociceptors” was proposed. While this body of work demonstrated beyond a doubt that chemosensory irritation was mediated at least in part by receptors of the pain sense, it also implied that the common chemical sense was in fact a specialized chemical sensitivity within the pain sense. Indeed, Keele titled his 1962 paper “The common chemical sense and its receptors”. Other work published around the same time on the neurophysiological and perceptual response to capsaicin, the spicy-hot constituent of chilis (Jancso et al., 1968; Szolcsanyi, 1977; Szolcsanyi et al., 1988; Szolcsanyi and Jancso-Gabor, 1973), further strengthened the connection between pain and chemical irritation by showing that sensitization or desensitization by capsaicin also affected the sensitivity to both mechanical pain and heat pain (Green, 1986; Szolcsanyi, 1977; Szolcsanyi, 1985; Szolcsanyi et al., 1988). This work paralleled and supported Jones’ earlier evidence that cocaine reduced the sensitivity to both mechanical and chemical pain. Thus, whether or not specialized chemonociceptors existed, the evidence was clear that chemical irritants also stimulate nonspecific (polymodal) nociceptors, and thus are not sensed exclusively by a chemosensitive sub-modality of pain.

At about the same time the chemical sensitivity of the temperature senses was being brought to light through studies which showed that menthol evokes its sensory cooling effect by direct stimulation of cold fibers and not merely by evaporative cooling (Green, 1985; Schafer et al., 1986; Schafer et al., 1989). Remarkably, the sensitivity of cold fibers to menthol had been demonstrated decades before in electrophysiological studies of the gustatory nerves (Dodt et al., 1953; Hensel and Zotterman, 1951), but the earlier findings had not found their way into published discussions of the common chemical sense. Evidence that warm fibers could also be chemically stimulated was less clear (Foster and Ramage, 1981), although experiments showing that capsaicin-sensitive receptors played a role in thermoregulation, and that capsaicin increased the perceived temperature of warm or hot water sipped into the mouth, suggested that capsaicin could modulate the excitability of the warmth system (Green, 1986; Szolcsanyi and Jancso-Gabor, 1973).

It was at this stage of understanding that a symposium on “chemical irritation” was held at the Monell Chemical Senses Center in 1988. The symposium brought together leading researchers in diverse fields of study to present their latest findings and to discuss current understanding and future research directions. Dissatisfaction with the concept of the common chemical sense surfaced throughout the symposium and was a central topic in the closing discussion, but no agreement was reached on an alternative terminology. Not until the procee...

Table of contents

• Cover
• Title Page
• Table of Contents
• List of contributors
• Foreword
• Preface
• CHAPTER 1: Introduction: what is chemesthesis?
• CHAPTER 2: Psychology of chemesthesis – why would anyone want to be in pain?
• CHAPTER 3: Spice and herb extracts with chemesthetic effects
• CHAPTER 4: Molecular mechanisms underlying the role of TRP channels in chemesthesis
• CHAPTER 5: Anatomy and physiology of chemesthesis
• CHAPTER 6: Types of chemesthesis I. Pungency and burn: historical perspectives, word usage, and temporal characteristics
• CHAPTER 7: Types of chemesthesis II: Cooling
• CHAPTER 8: Types of chemesthesis III. Tingling and numbing
• CHAPTER 9: Interactions in chemesthesis: everything affects everything else
• CHAPTER 10: Some like it hot! Sensory analysis of products containing chemesthetic compounds
• CHAPTER 11: Analytical chemistry of chemesthetic compounds
• CHAPTER 12: Chemesthesis and health
• CHAPTER 13: On food and chemesthesis – food science and culinary perspectives
• CHAPTER 14: Overview of chemesthesis with a look to the future
• Index
• End User License Agreement